Roasted Butternut Squash and Goat Cheese Salad
This roasted butternut squash and goat cheese salad is hearty and full of flavor. This recipe is far from a boring salad and has nutritious butternut squash to keep you full and satisfied all winter long. It is a perfect salad on its own or top it with your favorite protein.
Servings: 4
Ingredients
Salad
- 1 small butternut squash peeled and cubed
- 1 tbsp Olive Oil
- 1/4 tsp of dried or fresh thyme
- 2 cups of arugula
- 1/4 cup of pepitas
- 1/3 cup dried cranberries
- 3 oz crumbled goat cheese
- Season with salt and pepper
Honey Balsamic Vinaigrette
- 1/4 cup of olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1/4 tsp dried or fresh thyme
- salt and pepper to taste
Instructions
- Start by preheating your oven to 375 degrees F. Add a 1 small butternut squash, peeled and cubed to a large sheet pan. Add 1 tsp of olive oil, 1/4 tsp of dried or fresh thyme, and season with salt and pepper. Toss well until the squash is well coated and cook for 35-40 minutes until golden and tender.
- While the squash is cooking prepare the dressing. To a bowl or mason jar add 1/4 cup of olive oil, 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1/4 tsp dried or fresh thyme, salt and pepper to taste. Mix or shake well.
- Prepare the salad base by adding 2 cups of arugula, 1/4 cup of pepitas, 1/3 cup dried cranberries, 3oz crumbled goat cheese to a large bowl. Add the roasted butternut squash and top with the dressing. Toss then serve and enjoy!
Notes
A small butternut squash is the perfect size for this recipe if your squash is on the bigger side then feel free to use half or make the whole thing and have leftover roasted squash. Any lettuce will work for this salad, I used arugula because it is tender and has a great flavor.